Epicurean
FARM TO TABLE
With a good humored wink to a popular travel saying - on an Epicurean Xplorers trip, the journey to the table is the destination. That journey starts by meeting artisan food producers: an organic farmer at his huerta in the Sacred Valley, a fisherman on his skiff off the coast of Lima, an artisan coffee roaster in Guatemala, a chocolate mill in Oaxaca and our favorite vendors at the lively open-air markets in each of our destinations where we shop for seasonal produce.
The road continues inside the kitchens of our distinguished invited chefs and hosts: from a 100 year old family-owned hacienda in western Honduras to the garden of our trip leader’s home in Guatemala; from the cozy home kitchen of a chef in Cusco to the airy, light-filled kitchen of a secluded boutique hotel in Oaxaca.
Roll-up your sleeves alongside our invited chefs for delicious, hands-on culinary workshops focused on fresh preparations of classic regional cuisine.
TRADITIONAL TO CONTEMPORARY
Living culture, by definition, is dynamic and constantly evolving. Experience the full scope of a region’s food traditions from ancient to cutting-edge. On our Epicurean Mundo Maya trip, for example, taste Kakik, a spicy turkey dish whose recipe dates back to the ancient Maya , while another day enjoy a contemporary tasting menu from one of Guatemala’s rising culinary stars.
BREAKING BREAD
Delving into regional culinary traditions through a holistic, farm-to-table approach allows us to genuinely engage with the people behind the food: from organic farmers, to market vendors, from Slow Food award winners to distinguished chefs.
Breaking bread together allows us to share conversations and laughter with these local friends who invite us into their homes and their lives, offering us extraordinary access rarely granted to foreign visitors. And what about preparing and tasting savory regional cuisine in the process? Well, that is pretty darn rewarding, too!
National Geographic Traveler 50 Tours of a Lifetime Honoree (2009)
National Geographic Traveler named Culture Xplorers' Epicurean Mundo Maya as one of 50 Tours of a Lifetime. Our trip was given this honor for providing travelers the most singular, authentic and sustainable experiences offered in organized travel. An excerpt follows.
"The spicy Mayan turkey stew kakik and jocon with green tomato sauce are just some of the dishes you'll taste on this gastronomical odessy through Copan, Honduras and Antigua, Guatemala. Sit down to a private dinner concocted by culinary rising star Jose Luis, visit a shade-grown coffee farm, and - in an Iron Chef style twist - get behind the counter of a market stall to try your hand at making tamales." - Peggy Loftus, NG Traveler
National Geographic Traveler 50 Tours of a Lifetime Honoree (2007)
National Geographic Traveler named Culture Xplorers' Epicurean Peru as one of 50 Tours of a Lifetime. Our trip was given this honor for providing travelers the authentic experiences one would have if visiting well-connected, adventurous local friends. The journey represents a farm-to-fork approach to entering the living culture of Peru. An excerpt follows.
“Get a taste of Peru’s rich culinary heritage as you travel from Lima to the Sacred Valley with company founder Jim Kane, meeting organic farmers, visiting area markets, and cooking and eating with local cooks and top chefs.” – Peggy Loftus, NG Traveler
